High-Protein Creamy Mushroom Soup
Method
Slice the mushrooms, finely dice the onion, and separate the cauliflower into small florets.
Heat the olive oil in a large soup pot over medium heat. Add the onion and mushrooms, cooking for 7–8 minutes until the mushrooms release and evaporate most of their moisture, becoming lightly browned.
Add the cauliflower, water, garlic, nutmeg, salt, and black pepper. Bring to a gentle boil, then cover and simmer for 15–18 minutes, or until the cauliflower is very tender.
Remove the pot from the heat and use an immersion blender to purée the soup until completely smooth and velvety.
Stir in the milk and grated reduced-fat cheese. Return the soup to low heat and cook gently, stirring constantly, until the cheese has fully melted.
Remove the pot from the heat and let it cool for 2–3 minutes. Stir in the Skyr, then blend once more until silky smooth. Do not boil the soup after adding the Skyr.
Divide into serving bowls and garnish with freshly cracked black pepper, chopped parsley, or a few sautéed mushroom slices, if desired.
For a more gourmet presentation, reserve about 100g of the sautéed mushrooms before blending and stir them back into the finished soup. This creates a delicious contrast between the silky, creamy base and the tender mushroom pieces while adding extra texture and visual appeal.
Nutrition Facts
Per 100 g
